Description
This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking.
Ingredients
- ¼ cup white sugar
- 6 ears fresh corn, shucked and desilked
- 2 Roma tomatoes, seeded and diced
- 1 red bell pepper, minced
- 1 bunch green onions, thinly sliced
- ½ cup sour cream
- ⅓ cup mayonnaise
- ¼ cup fresh basil leaves, cut into very thin strips
- ¼ cup shredded Parmesan cheese
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened
- about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
- Combine corn
- Roma tomatoes
- red bell pepper
- and green onions in a bowl. Stir sour cream
- mayonnaise
- basil
- Parmesan cheese
- and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine
- 8 hours to overnight.
Prep Time: 20 mins
Cook Time: 7 mins
Total Time: 8 hrs 27 mins
Servings: 6